Figs, Take Two

So we went to pick figs last Sunday and came home with about 20 pounds and plans to return for more. These are green figs, maybe Spanish King and we picked the ones that were slightly to mostly squishy, letting the rest ripen a bit more.

The choices for processing are endless but right now we have narrowed it down to three ways. We will dehydrate for snacking, make a fig paste for eating with cheese or baking into fig newtons, and try to replicate an amazing fig orange marmalade I tasted at the Fancy Food Show.

Yesterday we started cooking the figs down into a paste and since it was taking FOREVER, we stopped after four hours and refrigerated it. Today we continued and a couple of hours later were able to can it.

I brought a pint home and prepared the dough which needed to chill in the frig for about four hours. This gave the fig paste a chance to cool itself.

So, after supper this evening, I tackled one of the fig newton recipes I pulled from the internet.

Excuse me, that is fig paste!!!

I am not a superb baker, but boy oh boy, if you like figs, you need to stop at out table at the farmers’ market this Thursday to taste and to buy!